In this study, low-fat set yogurt was prepared with egg white protein as a quality improver. The influences of the ratio of whey protein to egg white protein, total protein content and sucrose content on the pH, firmness, rheological properties, water state and sensory quality of set yogurt was investigated. The increase of egg white protein ratio increased the pH, firmness, storage modulus and apparent viscosity and water-holding capacity of yogurt. The yogurt with a total protein content of 2.5% failed to set, while the yogurt can set well when the total protein content of yogurt achieved 3.5% and 4.5%. The addition of sucrose improved the sensory quality of yogurt, it turned out that yogurt with a sucrose content of 6% had the highest sensory score. Correlation analysis showed that the texture of yogurt was positively correlated with storage modulus, firmness and pH, and negatively correlated with water-holding capacity. These results suggest that the egg white protein is effective to improve the quality of low-fat set yogurt.
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